Stuffed Tomatoes with Parmesan, Garlic, and Basil
Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out excess moisture by salting prior to stuffing."I like these but they were not extraordinary. I know it may defeat the purpose but a little Jimmy Dean Sausage would have given them the need umph that they were missing. I gave it a 4 but only because 3 1/2 was not available. I had a plastic spork (spoon fork combo) from some take out restaurant laying in my silverware drawerm and used it to hollow out the tomatoes and it worked great." - samslick
Yield: 6 Ready in 1 hours
592 people trying soon
Verified by stevemur
|6 largetomatoes; about 8 ounces each|
|1 teaspoonKosher salt|
|8 ouncesCornbread stuffing mix; - one package|
|1 teaspoonolive oil|
|1/3 cupParmesan cheese; about 1 1/2 ounces, grated|
|2 tablespoonsgreen onion; - finely chopped|
|1/3 cupFresh basil leaves; shredded|
|1/4 cupParsley; - finely chopped|
|2 clovesgarlic; minced (about 2 teaspoons)|
|3 tablespoonsolive oil|
|1/2 teaspoonBlack pepper|
Stuffed Tomatoes with Parmesan, Garlic, and Basil Preparation
1. Slice about 1/8 inch off the stem end of each tomato. Carefully dig out the core and seeds leaving the flesh and skin. I found a grapefruit knife and tablespoon work best for this task. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
2. Meanwhile, toss stuffing mix with 1 tablespoon olive oil, margarine, Parmesan, herbs, salt and pepper to taste in small bowl; set aside. Adjust moisture with vegetable broth until crumbs are slightly wet (not soupy). Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.
3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.
Adaped from recipe by: America's Test Kitchen.
Each (one stuffed tomato) serving contains an estimated:
Cals: 336, FatCals: 150, TotFat: 17g
SatFat: 5g, PolyFat: 2g, MonoFat: 10g
Chol: 11mg, Na, 1000mg, K: 427mg
TotCarbs: 37g, Fiber: 7g, Sugars: 0g
NetCarbs: 30g, Protein: 10g
These make a great side dish with meat. Theyalso make a vegetarian main dish if you serve two per serving
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